You will need
- 1 kg eel
- 80 g of butter
- 2 large onions
- 250 g fresh spinach
- 125 g of sorrel
- 2 egg yolks
- a little lemon juice
Clean the eels, removing the entrails, well clean the carcass, cut it into pieces with a length of 5 cm.
Dissolve a little in a pan, add diced onion, fry until the acquisition of Golden brown. Fold in onion coat the pieces of eel, cover pot, reduce heat burner and cook the fish the next 10 minutes.
Spinach, sorrel and other herbs rinse well, dry with kitchen towel, finely chop and put in pan with fish. Season the dish with salt and pepper, grate a little nutmeg, if you wish, you can add a couple of tablespoons of dry table wine.
Again, cover the pan, simmer the fish for about 15 minutes. In a separate bowl, mix egg yolks with lemon juice, pour the mixture into the pan and immediately disable a fire under it.
Eel prepared in this way served cold, as a decoration, it is customary to use a sliced lemon.
The famous Hamburg eel soup is cooked, oddly enough, in meat broth.